Chef Paul Prudhomme's Pepper Tomato Shrimp
Recipe courtesy of Fiery Foods that I Love
Makes about 8 1/2 cups
Pepper Tomato Shrimp
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Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 5-quart pot over high heat for 4 minutes. Add the butter, bell peppers, onions, celery, garlic, ginger, jalapeño peppers, and seasoning mix. Cook, stirring and scraping the bottom of the pot frequently, until the vegetables are wilted and browned, and the mixture is sticking to the bottom, about 8 to 10 minutes. Add the tomato paste and stir constantly until the tomato paste begins to stick hard, about 5 minutes, then immediately stir in the stock. Scrape the pan bottom to loosen any brown bits, and add the tomatoes. Cook, stirring frequently, for 10 minutes, then add the shrimp. Bring just to a boil, reduce the heat to medium, and simmer just until the shrimp are opaque and plump, about 3 to 5 minutes. Serve hot.